Craving something healthy after the holidays?
This is your ticket to healthy-town. This vegan dish is packed with umami, so even meat-lovers will be fooled by this dish. Umami is defined as “a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.” Umami is commonly found in animal-based foods like fish, meats, fermented foods, cured meats, mushrooms, and certain vegetables and corresponds with a savory taste. With a vegetarian or vegan diet, umami is often lacking, so to please even the most carnivorous people with the occasional meat-free dish (the health benefits are countless!) umami is helpful and beautifully beneficial to add to meatless dishes. Mushrooms are a go-to source of umami, and by using the excess liquid from the mushrooms in addition to the actual mushrooms, we have plenty of umami present.
This ragout is the perfect warm and comforting winter staple. I love to add to large cabbage or collard leaves as shown here, or:
Add on top Spaghetti Squash
Make Meat-less tacos
Mix with Zucchini Noodles
Add to a Macro Bowl (think: brown rice or quinoa, sweet potatoes, broccoli, chopped zucchini)
Make a Stuffed Bell Pepper
The options are endless!
This delicious meat-free dish was initially created by Michele Redmond, a fellow Dietitian. This recipe was showcased at FNCE this year in Chicago, showcasing how to make plant-based dishes that even carnivores would love. This dish is vegan and gluten-free, and is perfect to add to pasta, spaghetti squash, zoodles, or make into tacos, stuffed peppers, or sloppy joes!
- 1 ½ cup raw, unsalted walnut pieces
- 1 pound cremini mushrooms
- ¼ teaspoon salt
- 2 tablespoons olive oil, divided
- 3 tablespoons tomato paste
- 1 medium yellow onion, diced
- 2 medium-sized cloves garlic, minced or grated
- ½ teaspoon smoked paprika
- 1 cup dry white wine or dry vermouth
- 1 tablespoon reduced-sodium tamari or liquid aminos
- 6–8 sprigs fresh thyme, minced (about 1 teaspoon)
- In a medium sized saute pan, add walnuts and saute for about 3-5 minutes. Once heated, add to a food processor and chop until it resembles ground meat.
- Rinse mushrooms, and chop into 1/2 in thick slices. Add into microwave-safe bowl and microwave for 3-5 minutes, stirring halfway through.
- Heat a large skillet over a medium-high heat. Using a slotted spoon, remove the mushrooms from the bowl (save the liquid-set aside) and add to the skillet. Sprinkle salt and cook mushrooms without stirring. Once the mushrooms start to dry out (about five minutes), add 1 tablespoon of olive oil and stir.
- Cook mushrooms for about 10-12 minutes, then toss into a bowl and set aside.
- In the same skillet, add the remaining oil, tomato paste, and heat for 2-3 minutes.
- Next, add onion, paprika, garlic, paprika, and walnuts and cook, stirring, for 2-3 minutes before adding in the mushrooms broth, tamari, and white wine.
- Cook for about 20 minutes, until most of the liquid is absorbed (yet mixture remains moist and resembles ragout).
- Once finished, set aside to cool and add fresh thyme. Season with additional salt and pepper if desired. Enjoy!
- Category: Staple